Apple Pie
I use Tasty's recipe for the pie dough while using a combination of cinnamon, nutmeg, and both white and brown sugar with the apples, creates a perfectly sweet and tart delicious apple pie!
Servings: 8 people
Ingredients
Pie Dough
- 2 ½ cups flour
- 1 tsp salt
- 1 1/2 sticks cold, cubed butter
- 4 oz ice water I only used 2 oz
Filling
- 8 cups sliced apples I used Cortland
- ½ cup sugar
- ½ cup brown sugar light or brown would work here
- 2 tbsp lemon juice (about two lemons)
- 2 tbsp flour
- 2 ½ tsp cinnamon
- 1 tsp salt
- 1 tsp grated nutmeg I use fresh nutmeg
- 1 egg beaten
- Raw sugar option
Instructions
Prepare the pie dough:
- In a medium-sized bowl (or Kitchenaid), add the flour and salt. Mix with a fork until combined. Add in cubed butter and break up into flour. If using the Kitchenaid, you may need to help the butter into the flour with either a fork or a pastry cutter, until the butter is about the size of peas, but OK if there are slightly larger lumps. Gradually add the ice water and continue to mix until the dough starts to come together. (I only used 2 of the 4 oz) The dough should not be very tacky or sticky. Work the dough together with your hands and turn out onto a floured surface. Work into a ball and cover with saran wrap and refrigerate for at least 20 minutes.
Prep the apples:
- Peel the apples (it's okay if there is some skin left), and thinly slice into a large bowl. Add the flour, sugars, lemon juice, cinnamon, nutmeg and salt and toss well to combine. Let it sit on the counter for about 10 minutes and refrigerate until you're ready to use it.
Build the pie:
- Preheat the oven to 375 degrees. When you're ready to roll out your dough, take it out of the refrigerator and let it sit at room temp for about 10 minutes. When ready, cut the dough in half. Working on a floured work surface with a floured rolling pin, begin to roll out each pie, about 1/8" thick. Make sure to keep your pin and surface floured to ensure your dough doesn't stick. Once you're all rolled out, roll the first piece onto the rolling pin, and then roll out into the pie plate. Trim any excess dough and keep to the side. Pour the apples along with all of their juices into the pie plate, and cover, using the same technique, with the second half of the rolled out dough. Trim the excess, and press the top and bottom together, either with a fork or your fingers.Brush the top and sides, every inch of the pie, with the beaten egg. Make four slits on each end of the pie, and then four more in between those, to allow the steam to release. Lastly, sprinkle the top with raw sugar (optional).Bake the pie for about 50-60 minutes, covering the pie halfway with aluminum foil if the top starts to get too brown. You want the top to be golden, not burnt. Allow to cool completely before serving with your favorite vanilla ice cream!